In a large pot, heat the extra virgin olive oil over medium heat. Add the diced onion and diced bell pepper, cooking until they are softened, about 5-7 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
Sprinkle in the ground cumin and red pepper flakes. Stir well to coat the vegetables in the spices. Next, add the can of diced tomatoes with their juices, stirring to combine.
Add the long grain brown rice to the pot, stirring to mix it with the vegetable and spice mixture. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
Let the rice simmer for about 45 minutes, or until the rice is tender and has absorbed most of the liquid. If necessary, check occasionally and add a bit more broth or water if it looks too dry.
Once the rice is cooked, stir in the rinsed black beans, allowing them to heat through for about 5 minutes. Remove the pot from heat.
Just before serving, add the chopped cilantro to the pot and stir gently to combine. Taste and adjust seasoning with salt and pepper as desired.
